Ben & Jerry’s said its parent, Unilever (ULVR.L), decided to oust the ice cream maker’s chief executive, Dave Stever, escalating a battle over the subsidiary’s independence on social policy issues.
In a Tuesday night filing in Manhattan federal court, Ben & Jerry’s said Unilever advised on March 3 it was removing Stever without consulting directors because of his commitment to the ice cream maker’s social mission and brand integrity, not because of concerns about his job performance.
It said Unilever chastised Stever in a January performance review for “repeatedly acquiescing” to Ben & Jerry’s promotion of social goals, and has repeatedly warned personnel not to defy its efforts to “silence the social mission.”
Ben & Jerry’s also said Unilever’s attacks on its social mission have reached “new levels of oppressiveness.”
Name names. I want the lowdown on underappreciated ice cream.
Tillamook. Farmer owned Co-op. Great ice cream, can find at any grocery store.
So much guar gum :(
My local Kroger-subsidiary markets carry Tillamook. It’s very good stuff.
Oooh I like their cheese, I’ll look for the ice cream!
This is the best answer and it’s not close. Their strawberry ice cream is mind blowing. It’s so fucking creamy.
Fighting the good fight elbow deep in a tub of off brand ice cream.
I’M DOING MY PART!
Independent creameries are still a thing in a lot of places. Also, look for local dairy farms, they will often have a creamery that sells ice cream and often cheese and other products.
Jude’s, especially their plant based ones.
Not OP. But I’ve had good luck trying ice creams from local dairy’s. Not sure where you’re located.
Great point.
Salt & Straw, Palo Alto comes to mind in California (SF Bay)
Wow incredible, vegan or moo
Edit:
& Penn State! Pennsylvania, USA
Was going to suggest Talenti, but just looked it up and they are also Unilever. It comes in a cool jar though…
Ruby Jewel does still seem to be owned by the lady that started the company after winning a food competition twenty years ago. And it’s available nation wide (US) as of three years ago.
Also Strauss Organic is amazing, but I don’t know how far they are distributed, they are local to me. Edit: Their ice cream is available across the US.
Ok, this is a dangerous idea. Make your own.
You get an ice cream maker/mixer that turns a frozen bowl.
In a separate bowl mix 1 quart of light cream, 1 can of condensed milk, 1/2 cup of sugar as the base (add vanilla for vanilla flavor, melt some real chocolate with enough cream that it’s liquid for chocolate, etc, play with it, nothing solid yet)
Pour half into your mixer, let it go for 28mins, add any solids you want (if you’re planning to add a lot, you could pour less base in). 2 more min, scope it out into some containers. Repeat for the rest of the base, you can do different flavors/mix ins if you want).
My bowls are good for 2 batches before they don’t freeze enough. If you need more, you can get and freeze more bowls, or just make batches up to like every other day or so, as the bowls need to freeze.
My YouTube was blowing up with DIY ice cream videos with some expensive device ninja makes a week or two ago. It was really annoying. I don’t know what made the algorithm think I wanted to see a bunch of disgusting thumbnails of people cramming slop into their mouths but if you’re interested there’s a ton of suggestions on there!
This is going to be very expensive and time consuming for a lot of people.
Same goes with brewing your own beer or making your own wine. It can’t compete with the cost at scale.
One thing I’ve noticed since coming to Lemmy from Reddit. Damn if the most obnoxious, time intensive, expensive solutions aren’t the most upvoted like I actually am not living paycheck to paycheck and just trying to get my dopamine hit.
Also, not everyone has time for stuff like this. Making your own pickles/ice cream/beef jerky/beer/whatever is a luxury. So is having a vegetable garden or whatever other hipster idea people suggest in this vein. Like, I do a lot of those things, because I have a house (because space is often a requirement) and I work from home so I have time. But most people aren’t that fortunate and what free time they have should be spent on doing things they find fun.
Jerky isn’t too bad. Mostly you’re waiting on it to marinade or waiting on it to dry out. Very minimal actual work.
Space is another thing to consider.
Oh wait that was mentioned already. But yeah in a 1 bedroom apartment, it’s not easy to do all this stuff yourself. I don’t have a spare closet to install my own beer brewery and smoking case and jerky dryer.
Oh, I just make jerky in the stove so there wasn’t really any extra space concerns for me. I live in a small space as well.
It’s a lot. But I found a recipe with electric beaters, sweetened condensed milk, half n half, vanilla. I can manage that plus it’s a small enough batch the extra pounds won’t be much.
Me too!
Not OP. But I’ve had good luck trying ice creams from local dairy’s. Not sure where you’re located.
Not near any. I could make my own. I’ll have to look up homemade no churn.
Do you have a stand mixer?
This sounds like a pain but it’s much easier than you think and it actually makes superior ice cream than if you went and got a proper ice cream maker and churned it:
Make any reasonable ice cream base. Custard basically. If you have a sous vide stick thing they make this remarkably simple (basically just dump it all in a bag or mason jar, put in the heated bath, wait). If not the stove top way is obviously totally fine, slightly less smooth unless you’re super good at temp control.
500g whole milk 500g heavy cream 200g sugar 210g egg yolk Vanilla bean paste or actual beans (if you want to spend the money), as much as you want really
I do the sous vide which is blend all that, cook 185F for 1hr, chill at least 8hrs, sieve. This could be done on stovetop though.
This bit is all what you’d have to do for any ice cream regardless of how you churn. And again that’s just an example recipe. You can use whatever. Though keep in mind mix ins come later. If you want like chocolate chip cookie dough with a vanilla base you do the above and at the very end mix in chocolate chips and cookie dough chunks. Or a swirl, or whatever
——-
Churning:
Get some dry ice. This is where it sounds like a pain. But it’s actually really simple to get usually. Many grocery stores carry it and if not you can often find it at beverage shops or you may have an ice shop. It’s dirt cheap. Try to buy pellets if you can but if you can’t it’s not the end of the world
Put the dry ice in a clean apron and fold the apron over it. (Don’t touch it, it’s so cold it hurts. It won’t harm you if you touch it for a second but if you grab it it can actually do damage). Smash the shit out of it until it’s a powder. Run this through a large sieve, big chunks are bad.
Now you’re ready for the endgame:
Get your stand mixer. Put on the paddle. Put the base in and start mixing on medium ish. Start dumping in the sandy dry ice. Ice cream will begin forming basically immediately. Let it churn a few seconds, add some more, let it churn, add some more, etc. it won’t take long, like a minute or two.
It’ll be a bit soft. Put it in a container and put it in the freezer to firm up. This lets you ensure the dry ice is fully sublimated (you def don’t want to eat it) and if you eat it immediately the ice cream will be slightly carbonated (you may desire this though, the effect can be cool, like fizzy soft serve. If you’re very confident you’ve done a good job getting the dry ice to a small sandy texture it should be safe to eat. Chunks are dangerous!!)
——
Why this is superior: ice creams texture is determined by the size of the ice crystals formed when freezing the ice cream. The slower the freezing process the larger the crystals and the easier it is for you to perceive them on your tongue. They feel more gritty. The best way to do this is with liquid nitrogen, which is -196F. However, while you can get this at welding shops this needs specialized equipment to transport and it can be dangerous to handle. Dry ice is -109F which is close enough. much easier to obtain, transport, and handle safely.
Additionally the less time you spend mixing the more rich the ice cream tastes because you are not whipping air into it (this is called “overrun”). This is how low calorie ice creams like halo top work. They do cut cane sugar with sugar alcohol and artificial sweeteners of course but they also whip a ton of air into the ice cream so it’s simply less dense.
Again, this sounds like a total pain but realistically it’s:
You make ice cream base (would have to do this anyway
You source dry ice (this can be a pain, depending on where you live) and you smash the shit out of it
You churn in a stand mixer with the dust (which ideally you would make right now. Dry ice “melts”/sublimates in your freezer. It won’t keep and keeping it in the larger form as long as possible reduces waste)
Done
Thank you for taking all that time. It’s a bit much for me but I did find a 3 ingredient, electric beater recipe on All Recipes!
That’s unfortunate! I’m fortunate that there are 2-3 dairy’s within a couple hours whose ice cream are in local stores. I’ve also found some at farmers markets. You might find a real cheap second hand ice cream maker which can make the process a breeze. I love making homemade.
We used to have creameries nearby. Big milk took over and they disappeared. We used to make ice cream when people actually had time off together and had ice cream makers. It would be more than I need and if I’m honest, probably more than my waistband needs. That’s a great idea for roommates or families with kids! Thanks for bringing it up, happy memories.
I relate to that more than I’d like to admit. Hopefully someone finds the info useful! I think we are all closer to only having those memories of good times than most want to admit. All things considered.
Depends how much effort we’re willing to put into it, I reckon. May the good memories tide us over, on the way to our shared destiny, friend. Blessings.